I've harvested commercial yeast before (a few bottles of Bell's Two Hearted). It wasn't terribly difficult, but I never got a serious amount of bubbles or visible fermentation. It concerned me a bit, but I managed to ferment a few batches with the yeast and all seemed well enough.
I'm planning to brew a Belgian wit in a couple of weeks, and wanted to try my hand again at the process. I bought a bottle of Ommegang Rare Vos, whose yeast is the Ommegang house WLP410. Brought the bottle home and realized it's a bit old. Says 'best by 1-2013,' which means it's either six months or a year old?
Using the helpful article on yeast harvesting, I've been slowly stepping up the yeast. I'm using a stirplate. I started with 200ml of 1.02 wort, where there isn't usually much activity. Im now on step two, 500ml of 1.02 wort. Pic attached.
Before I head to step three (500ml of 1.04), can someone assess whether this is a viable yeast? Is it too early to tell? Do I need to buy more Ommegang? Any thoughts--including tips on harvesting in general--are appreciated.
Thanks everyone.
I'm planning to brew a Belgian wit in a couple of weeks, and wanted to try my hand again at the process. I bought a bottle of Ommegang Rare Vos, whose yeast is the Ommegang house WLP410. Brought the bottle home and realized it's a bit old. Says 'best by 1-2013,' which means it's either six months or a year old?
Using the helpful article on yeast harvesting, I've been slowly stepping up the yeast. I'm using a stirplate. I started with 200ml of 1.02 wort, where there isn't usually much activity. Im now on step two, 500ml of 1.02 wort. Pic attached.
Before I head to step three (500ml of 1.04), can someone assess whether this is a viable yeast? Is it too early to tell? Do I need to buy more Ommegang? Any thoughts--including tips on harvesting in general--are appreciated.
Thanks everyone.
